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Homemade Farmer's Cheese
Snack European

Homemade Farmer's Cheese

4.2

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Pour milk into a large pot, then stir in salt. Bring to a boil over medium heat, stirring occasionally to prevent milk from scorching on the bottom of the pot.
  2. 2 When milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir in lemon juice. Milk will curdle; you may need to wait 5 to 10 minutes.
  3. 3 Line a sieve or colander with a cheesecloth. Pour milk through the cloth to catch the curds. Gather cheesecloth around the cheese and squeeze out as much liquid (whey) as you can. What is left in the cheesecloth is farmer's cheese. Use the whey for another use (some people drink it), or discard. Wrap cheese in plastic or place in an airtight container.

By MLYIN

Pink Lemonade Cheesecake
Snack

Pink Lemonade Cheesecake

Prep
40 min
Cook
35 min
Total
315 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Place strawberries in a covered container. Coat with 1 tablespoon lemon juice. Add 2 tablespoons sugar and shake to coat. Place in the refrigerator. Save remaining lemon juice for another use.
  3. 3 Combine graham crackers and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of an 8-inch pie pan.
  4. 4 Bake in the preheated oven until crust is firm, about 10 minutes. Remove from the oven and cool.
  5. 5 Meanwhile, beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
  6. 6 Combine cream cheese, lemonade concentrate, lemon zest, and salt in a large bowl; beat with an electric mixer until creamy. Add egg yolks, 1 at a time, blending well after each addition. Gently fold egg whites into the cream cheese mixture. Add food coloring until mixture is the desired shade of pink. Pour into the prepared pie crust.
  7. 7 Bake in the preheated oven until set in the center, 25 to 30 minutes. Set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, at least 2 hours.
  8. 8 Cover with the sliced strawberries. Chill 1 more hour before serving.

By Misskaoz

Blueberry Lemon Bread
Snack

Blueberry Lemon Bread

4.6

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
  2. 2 In a medium bowl, mix flour, baking powder and salt together and set aside.
  3. 3 In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, beating well after each addition. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared pan.
  4. 4 Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
  5. 5 For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over bread while still warm.

By Jessica

Fried Asparagus Sticks
Snack American

Fried Asparagus Sticks

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat 1-inch vegetable oil in a deep-sided skillet over medium heat.
  2. 2 Whisk buttermilk, lemon zest, paprika, and black pepper together in a wide bowl. Pour flour into a separate wide bowl. Place a paper towel-lined plate near the stovetop.
  3. 3 Dip 1/3 of asparagus into buttermilk mixture. Dredge in flour; coat thoroughly. Repeat with a second layer of buttermilk mixture and flour. Place coated asparagus, unstacked, onto a baking sheet. Repeat with remaining asparagus.
  4. 4 Fry coated asparagus, in three batches, in hot oil until golden brown, 2 to 4 minutes. Transfer to the paper towel-lined plate. Repeat frying until all the sticks are cooked. Serve immediately.

By mmmhmmmgood

Berry Lemon Muffins
Snack

Berry Lemon Muffins

3.9

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Sift flour and baking powder together in a mixing bowl. Stir in lemon zest and salt.
  3. 3 Add softened vegan margarine, canola oil, sugar, vanilla and Almond Breeze Almondmilk Vanilla. Mix well.
  4. 4 Fold in blueberries and raspberries.
  5. 5 Pour into muffin tin, and bake at 350 degrees F for 25 minutes or until toothpick comes out clean.

By Almond Breeze

Lemon Goat Cheese Cheesecake Bites (Gluten Free Optional)
Snack

Lemon Goat Cheese Cheesecake Bites (Gluten Free Optional)

5.0

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 350 degrees F. Place 12 standard-size silicone muffin cups on a baking sheet or line a standard 12-cup muffin tin with paper liners.
  2. 2 With a stand mixer fitted with the paddle attachment, beat the flour(s), sugars, butter, vanilla, and lemon together on medium-low speed until a cohesive dough forms.
  3. 3 Roll the dough into 1-inch balls and place in the muffin cups. With the back of a spoon, press the balls into the bottom of each cup to form a disk.
  4. 4 Bake for 10-12 minutes, just until the crust is matte (no longer shiny and raw-looking) on top--it will still be puffy and soft. Remove from the oven and cool while you make the filling.
  5. 5 With an electric hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese, goat cheese, sugar, flour, egg, applesauce, and lemon zest and juice together on medium-low speed.
  6. 6 Spoon the filling on top of the crust in each cup, dividing it evenly and filling each cup to the brim.
  7. 7 Bake for about 30 minutes, or until the filling is set and slightly browned. Transfer to a wire cooling rack and cool completely before serving.

By Mott's

Instant Pot® Applesauce
Snack American

Instant Pot® Applesauce

5.0

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Use a vegetable peeler to remove 2 thick strips of lemon peel, being careful to avoid the bitter pith. Tie up lemon peel, cinnamon stick, ginger, star anise, and cloves in cheesecloth for easy retrieval after cooking.
  2. 2 Place apples in a multi-functional pressure cooker (such as Instant Pot®). Add cheesecloth bundle, water, and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes. Avoid releasing pressure manually as hot applesauce may splutter up through the vent. Remove the cheesecloth bundle with a slotted spoon and discard.
  4. 4 Mix brown sugar into the applesauce until dissolved. Taste and adjust the level of sweetness if needed.

By LauraF

Blackberry Butter Tarts
Snack American

Blackberry Butter Tarts

4.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place tart shells on a baking sheet.
  3. 3 Mash blackberries and lemon zest together in a small bowl until just combined: spoon into tart shells.
  4. 4 Whisk brown sugar, honey, egg, melted butter, vanilla, and salt together in a separate bowl: spoon over blackberries.
  5. 5 Bake in the preheated oven until filling is bubbly and shells are golden, 22 to 27 minutes.

By Chef V

Mediterranean Elote
Snack Mediterranean

Mediterranean Elote

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Spread corn on the baking sheet. Add lemon, pulp-side up.
  3. 3 Roast corn and lemon in the preheated oven until starting to brown, 15 to 20 minutes. Transfer to a bowl.
  4. 4 Squeeze 1/2 of the lemon juice over the corn. Spoon mayonnaise into the center of the bowl. Put crema on top of the mayonnaise. Sprinkle feta cheese over the crema. Garnish with olives and basil. Squeeze remaining lemon juice on top and dust with paprika.

By SEW

Strawberry Lemon Muffins
Snack American

Strawberry Lemon Muffins

4.0

Prep
15 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper liners.
  2. 2 In a bowl, lightly beat together the oil, milk, egg, and lemon juice. In a separate bowl, mix the lemon zest, all-purpose flour, whole wheat flour, salt, baking powder, white sugar, and brown sugar. Mix strawberries into the flour mixture. Stir in the oil mixture just until moist. Fill muffin cups about 3/4 full with the batter.
  3. 3 Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool 10 minutes before removing from the muffin tin.

By MARMARL

Ellen's Lemon Zucchini Bread
Snack American

Ellen's Lemon Zucchini Bread

4.6

Prep
30 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans; sprinkle 1 teaspoon sugar onto the bottom and sides of the greased pans.
  2. 2 Beat 2 cups sugar, oil, eggs, lemon zest, lemon extract, and vanilla extract together in a large bowl until well combined. Whisk flour, salt, baking soda, and baking powder together in a separate bowl until well mixed; add to sugar-lemon mixture and stir until batter is thick. Fold in zucchini until incorporated. Divide batter between the prepared pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool loaves in the pans for 10 minutes before removing to a wire rack to cool completely.

By The Native Cowgirl

A Big, Honkin' Margarita
Drink Mexican

A Big, Honkin' Margarita

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Wash the lemons and limes, and cut the fruit into quarters. Squeeze juice from the fruit quarters into a 1-gallon glass ice tea jar, and place the squeezed fruit quarters into the jar. Fill the jar with ice cubes, and pour in the sugar and tequila. Top off the jar with more ice cubes if some have melted from the tequila. Seal the jar, and wrap the jar with a wet (but not sopping wet) hand towel.
  2. 2 Gather 8 or so people in a circle, and pass the jar from one to the next, each person shaking the jar for 3 to 5 minutes. The drink is ready when the sugar has dissolved and the hand towel freezes and sticks to the jar. Dispense into ice-filled glasses and serve.

By BlondeJJ

Best Guacamole
Appetizer Mexican

Best Guacamole

4.3

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Cut avocados into halves. Remove seeds and scoop out the pulp into a small bowl. Use a fork to mash the avocado.
  2. 2 Stir in lemon juice, onion, olive oil, and salt. Cover the bowl and refrigerate for 1 hour before serving.

By PHLOX

Gerry's Margarita
Drink Mexican

Gerry's Margarita

4.8

Prep
10 min
Cook
Total
15 min

Instructions

  1. 1 Squeeze lime juice and lemon juice into a cocktail shaker; top with sugar. Pour tequila over sugar mixture and add ice. Cover shaker and shake. Allow shaker to rest for 1 to 2 minutes.
  2. 2 Spread salt onto a plate. Rub the lemon around the rim of the margarita glass and dip the rim into the salt to coat. Pour margarita into glass and top with a brandy-based orange liqueur.

By BloodyGerry

Achiote Paste
Mexican

Achiote Paste

3.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder.
  2. 2 In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and tequila.

By LiberallyGillian

Spicy Guacamole
Appetizer Mexican

Spicy Guacamole

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Add avocados and lemon juice to a medium mixing bowl; mash until desired consistency is almost reached. Stir in tomatoes, scallions, jalapeno peppers, garlic, cilantro, salt, red pepper flakes, pepper, and cayenne. Taste guacamole and adjust for seasoning.

By Goodfella

Pollo Fajitas
Dinner Mexican

Pollo Fajitas

4.5

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic, and hot pepper sauce in a medium bowl. Place chicken in sauce, turning to coat. Marinate at room temperature for 30 minutes or cover and refrigerate for several hours.
  2. 2 Heat oil in a large skillet over high heat. Add chicken strips; cook and stir in hot oil for 5 minutes. Add onion and green pepper; sauté for 3 minutes. Remove from heat and sprinkle with lemon juice.

By Teresa C. Rouzer

Mexican Ceviche
Appetizer Mexican

Mexican Ceviche

4.6

Prep
30 min
Cook
Total
120 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place shrimp in a bowl. You may either coarsely chop the shrimp, or leave them whole, depending on your preference. Add lemon juice, covering shrimp completely. Cover and refrigerate for 30 minutes, or until opaque and slightly firm.
  3. 3 Add onions, tomato, cucumber, radishes, and garlic; toss to combine. Gradually add jalapeño and cilantro to desired taste (jalapeño will grow stronger while marinating).
  4. 4 Stir in tomato and clam juice cocktail to desired consistency.
  5. 5 Cover and refrigerate for 1 hour. Serve chilled with tortilla chips.

By PHXGURL

Steak Fajitas
Dinner Mexican

Steak Fajitas

3.7

Prep
20 min
Cook
20 min
Total
160 min

Instructions

  1. 1 Combine the lime juice, ground pepper and cilantro in a shallow dish. Place steak strips into the marinade and refrigerate for two to four hours.
  2. 2 Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add steak strips, and fry until cooked to your liking. Remove meat and set aside.
  3. 3 Add remaining oil and onions to the skillet. Cook over medium low heat, until translucent, stir in green peppers and steak. Squeeze the juice of 1 lemon over the top and stir. When the green bell peppers are just tender remove the pan from the heat. Season with salt and pepper to taste. Serve the steak fajitas with tortillas and lemon wedges on the side.

By Tali

Peach Avocado Salsa
Appetizer Mexican

Peach Avocado Salsa

4.8

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Gently mix peaches, jalapeño, onion, bell pepper, cilantro, garlic, lime juice, and lemon juice in a bowl; season with salt and pepper.
  2. 2 Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Fold avocado into salsa to serve.

By Sherri

Southwestern Chicken Salad
Lunch Mexican

Southwestern Chicken Salad

3.9

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool.
  2. 2 In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended.
  3. 3 Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.

By LINDA W

Javi's Really Real Mexican Ceviche
Dinner Mexican

Javi's Really Real Mexican Ceviche

4.3

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 In a large glass or ceramic bowl, gently toss shrimp and scallops with lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeño, serrano, cilantro, olive oil, salt, and pepper. Cover the bowl and chill in the refrigerator until shrimp and scallops are opaque, about 1 hour.

By JAVI19

Shrimp and Jalapeno Nachos
Appetizer Mexican

Shrimp and Jalapeno Nachos

4.5

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Combine sour cream, avocado, and lemon juice in a blender or food processor; blend until smooth and creamy. Transfer into a plastic decorating bottle with a long tip. Refrigerate avocado-cream sauce until needed.
  2. 2 Place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper.
  3. 3 Place a large nonstick pan over high heat. Cook shrimp in the hot pan in a single layer until barely cooked through and pink, about 1 minute per side. Transfer to a plate and let shrimp cool.
  4. 4 Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil.
  5. 5 Lay tortilla chips onto the prepared baking sheet in a single layer. Place 1 shrimp onto each chip. Add 1 slice jalapeno and 1 large pinch pepperjack cheese on top of each shrimp.
  6. 6 Broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully; chips will burn quickly.
  7. 7 Remove nachos from baking sheet and arrange onto a serving platter; drizzle with avocado-cream sauce and sprinkle with cherry tomatoes and cilantro before serving.

By John Mitzewich

Skinny Seven Layer Dip
Appetizer Mexican

Skinny Seven Layer Dip

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix together the sour cream, garlic, jalapeno pepper, cilantro, taco seasoning, hot pepper sauce, and 1/2 of the lemon juice in a bowl until well blended.
  2. 2 In another bowl, mash the avocado with the remaining lemon juice; set aside.
  3. 3 Spread the shredded lettuce over a 12-inch serving platter.
  4. 4 Layer the black beans evenly on top, followed by the Mexican-style corn.
  5. 5 Spread the prepared sour cream mixture over the corn.
  6. 6 Gently spread the avocado mixture on top of the sour cream.
  7. 7 Pour the salsa evenly over the avocado mixture.
  8. 8 Sprinkle the Mexican cheese blend, olives, green onions, and tomato on top.

By LED87

Guacamole Turkey Burger
Dinner Mexican

Guacamole Turkey Burger

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 To make guacamole, sliced avocados in half, lengthwise. Remove the pit and discard. Scoop out the avocado flesh with a spoon into a bowl.
  2. 2 Add juices, chili powder, salsa and salt and mash with a fork until nicely chunky.
  3. 3 Cover with plastic and set aside. (If you want to make the guacamole an hour or so ahead of time, you can keep it fresh in its bowl in the refrigerator by pressing plastic wrap onto the surface of the guacamole so that no air reaches the avocado, which is what makes it turn brown.)
  4. 4 In a bowl, combine garlic, salt, pepper, cumin and paprika until thoroughly blended.
  5. 5 Brush each patty on both sides with olive and sprinkle with the seasoning blend on both sides.
  6. 6 Using a skillet or grill pan, cook patties over medium-high heat, covered, about 5 to 6 minutes per side, until no pink remains. If you're adding cheese, do so for about the last 1 minute of cooking.
  7. 7 Brush each bun on both sides with melted butter and warm in another skillet over medium-high heat for about 15 seconds per side, just until toasty.
  8. 8 Place patties on each bun bottom, top with guacamole and other desired trimmings. Serve with a little salsa on the side.

By Ball Park Buns